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Ryan Scott

Suprisingly Modern Takes on the Deviled Egg Spice Up Local Menus

Despite its mischievous-sounding name, the deviled egg is about as obedient as you can get when it comes to the text-book American appetizer spread—right up there with spinach dip and brie wrapped in layers of warm puffed pastry.  But when you think about it, whoever came up with the idea to take the yolk out of a hard-boiled egg, mix it up with spices and mayonnaise, and then put it back into the original egg white, was really rather clever. These days, as food costs continue to rise and diners continue to seek out familiar, comforting flavors, the deviled egg makes sense in a restaurant on many levels. So when chef Adam Carpenter's new menu for Jasper's Corner Tap came out with an eyebrow-raising trio of plays on the deviled eggs, I really should've been surprised.

Top Chef Hearts SF

A while ago, a producer from Bravo called me to ask if 7x7 wanted to cover this new reality show on chefs because they were shooting the first season in SF. I asked for details, but they wouldn't reveal more—so I passed. My mistake.
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